Pineapple, Glazed Recipe

Prepare pineapple

Trim top and bottom of the pineapple. Stand upright and slice off the skin in vertical strips, removing any remaining eyes with the tip of a knife. Halve the pineapple lengthwise, then quarter each half so you have 8 spears. If serving rings instead: core the pineapple, then slice into 3/4-inch rings.

Pat the pineapple pieces dry with paper towels. This helps the glaze adhere and promotes caramelization.

Make the glaze

In a small saucepan over medium heat, melt the butter. Add brown sugar, honey, lime juice, cinnamon, ground ginger, vanilla, and a pinch of salt. Stir continuously until the sugar dissolves and the mixture is smooth and glossy, about 3–4 minutes. Bring to a gentle simmer for 1 minute, then remove from heat.

Reduce slightly (optional)

If the glaze seems thin, return to low heat and simmer gently for another 1–2 minutes to thicken slightly — it should coat the back of a spoon.

Pan-sear method

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a small pat of butter or a neutral oil to coat. When hot, arrange pineapple spears or rings in a single layer (work in batches if necessary). Sear until deeply golden and caramelized on the first side, about 2–3 minutes, then flip and cook the second side 1–2 minutes.

Glaze the pineapple

Reduce heat to medium-low. Spoon or brush 1–2 tablespoons of the prepared glaze over each piece in the pan. Cook 30–60 seconds more, spooning melted glaze as it bubbles so the pineapple becomes glossy and coated but not burning. Transfer glazed pieces to a serving platter.

Oven-roast method (alternative)

Preheat oven to 425°F (220°C). Arrange pineapple pieces on a rimmed baking sheet lined with foil. Brush both sides lightly with melted butter. Roast 8–12 minutes, flipping halfway, until caramelized. In the last 2 minutes brush with glaze and return to oven to set the glaze.

Once all pineapple is glazed and plated, spoon any remaining warm glaze over the top.

Garnish with torn mint leaves and a sprinkle of toasted coconut if using. Serve warm or at room temperature as a side, dessert with ice cream, or atop grilled meats.

Store leftover glazed pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to rewarm and refresh the glaze.